What kind of herbs do you go with the pigeon soup?

You can put some codonopsis, red dates, and wolfberries. Method:

Ingredients: 1 wild pigeon, 20 grams of 100 codonopsis, 8 red dates, 3 grams of wolfberry Seasoning: 3 grams of salt.

Steps: 1. Prepare the ingredients first.

2. The pigeon degree has been killed in advance, as long as it is cleaned, then boiled water, put in the pigeon blanching for ten seconds, lifted, and cleaned again with warm water. Genus.

3. Cut the washed pigeons into large pieces and put them in a large bowl.

4. Put in the washed wolfberries and steam them for another 10 minutes, sprinkle in salt and mix well, then you can take them out of the pot and enjoy.

5. Done.

Pot pigeon tonic soup:

Suckling pigeon, Chinese yam, sand cucumber, wolfberry, red dates.

Huai yam, sand cucumber, red dates: nourish qi and benefit the spleen and stomach, wolfberry nourishes the liver and kidneys, and brightens the eyes.

As long as you simmer for enough time, the flavor of the soup will naturally overflow.

Pigeon white fungus soup: half a white pigeon, 15g white fungus, cooked meat soup. This soup is the most suitable to drink in summer, nourish qi and benefit the spleen and stomach, dilute water and reduce swelling and chancre, suitable for all ages; However, it is not suitable for those who have external fever.

Pigeon soup can be made with American ginseng and stewed pigeon soup. The specific method of American ginseng stewed pigeon is as follows:

Ingredients: 1 pigeon, a little American ginseng, a little red dates, a little wolfberry, a little salt.

1. First of all, wash the prepared red dates.

2. Then put the prepared pigeons, American ginseng, red dates, and wolfberries into the pot.

3. Then put an appropriate amount of water into the pot and simmer over high heat.

4. After boiling the water over high heat, use a spoon to remove the foam.

5. Then turn to low heat and continue to simmer for 3 hours.

6. When the time is up, put salt in the pot and mix well.

7. Mix well and serve, so that the pigeon soup with American ginseng is ready.

Ingredients: 130 grams of fish maw, half a pigeon, 2 grams of salt, 5 red dates, 15 grams of sea cucumber, 15 grams of codonopsis, 8 grams of Yuzhu, 5 grams of wolfberry, 1 slice of ginger, 10 grams of astragalus.

1. Prepare the required ingredients.

2. Wash the pigeon meat and cut it into large pieces.

3. Fold Codonopsis and Shashen into small pieces and put them in the pot together with pigeon meat, red dates, astragalus, etc.

4. Put the soaked fish maw and ginger slices into the pot.

5. Add plenty of water.

6. Cover the lid, turn to low heat and boil for 1 hour after the heat is boiled.

7. When the time is up, put the bowl on the table and serve.

The ingredients to be used to make pigeon soup are cooking wine, ginger slices, shallots, angelica, and white mushrooms.

1. Cooking wine. <>

It is the name of cooking wine, which is brewed with rice wine, which has a low alcohol concentration of less than 15%, and a high ester content and is rich in amino acids. It is widely used in cooking dishes.

2. Sliced ginger. <>

It is the fresh rhizome of ginger, a plant of the ginger family.

3. Shallots. <>

It belongs to the genus Allium of the Lily family, and is known as: chives, shallots, shallots, alliums, and fine rice shallots. The upper part is green onion leaves, and the lower part is white onion. Native to Siberia, China has a long history of cultivation and wide distribution, and Shandong, Hebei, Henan and other provinces are important production areas.

4. Angelica dahurica. <>

It is the dried root of the Legumlifeae plant Angelica dahurica or Angelica dahurica.

5. White mushrooms.

It is also known as white snow mushroom, white crab mushroom, white shimeji mushroom, white jade mushroom, belonging to the order Umbellifera, Mouth mushroom family, white mushroom genus.

Pigeon soup recipe

After the pigeon is washed, it is chopped into small pieces, which is different from the previous meat practice, and should not be washed after chopping into small pieces, and directly start to stew. Add water to the casserole, pour in the pigeon cubes and bring the water to a boil over high heat. Cover the pot and simmer over low heat for an hour and a half, then open the lid and start seasoning.

Add salt and white mushrooms and simmer over low heat for half an hour.

It takes about two hours for the pigeon soup to be basically simmered, and when you open the lid, the aroma will come to your nose, and this is the original stew.

The above content reference: Encyclopedia - cooking wine.